In Chef Tucker's quick, healthy, and satisfying weeknight dinner, par-baked peppers stay perfectly crunchy and prevent the stuffing from getting overcooked.
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Stuffed Bell Peppers
8 ounces ground beef (80-90% lean, 10-20% fat)
3 tablespoons extra virgin olive oil
½ cup jasmine rice
1 cup vegetable or chicken stock
1 yellow onion, diced
1 zucchini, diced
1½ cup mushrooms (Tuck likes creminis), chopped
2 roma tomatoes, chopped
4 garlic cloves, minced
10 ounces mozzarella cheese, grated
1 ounce Parmesan cheese, grated
1 tablespoon ground black pepper
1 tablespoon red chili flakes
1 tablespoon dried oregano
4 red bell peppers, halved and de-seeded
4 tablespoons canola oil
Preheat your oven to 375F.
Remove the meat from its packaging and set aside on a paper towel-lined plate to temper.
In a small sauce pot over medium heat, stir together 1 tablespoon of the olive oil and the rice. Toast the rice until fragrant, then add the stock and a pinch of salt. Bring to a boil, then adjust the heat to maintain a low simmer.
Simmer, covered, until all the liquid is gone, about 10 to 15 minutes.
Meanwhile, toss the bell peppers with the remaining 2 tablespoons of olive oil and a pinch of salt. Pre-bake until softened, about 10 minutes. Set aside.
In a large saute pan over high heat, stir together 2 tablespoons of canola the oil and sear the ground beef until golden brown and delicious. Transfer to a paper towel-lined plate to drain.
Wipe out your pan and set over medium heat.
Add the remaining 2 tablespoons of canola oil and saute the onions. Season with salt, then stir in the mushrooms and saute until they release some of their juice.
Add the garlic and zucchini. Saute until soft, then add the tomatoes.
Simmer for 2 minutes, then transfer to a mixing bowl along with the ground beef, rice, and half of the cheese.
Stuff those peppers!!! Top with the last of the cheese.
Pop those peppers back into your skillet or onto a baking dish. Bake until you’ve browned the cheese on top! Dig in Chef!